Garlic and Chili Infused Spaghetti Aglio e Olio with Fried Egg

A classic Italian pasta dish elevated with a fiery kick of chili flakes and the creamy richness of a perfectly fried egg. Simple, flavorful, and satisfying.

Prep Time

10 minutes

Total Time

25 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.31/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Italian

Main Ingredient:

Eggs•Pasta

Cooking Style:

Quick & Easy

Mood:

Comfort Food•Spicy

Ingredients

Servings

1poundSpaghetti(Use good quality spaghetti for the best texture.)

£1.00

8clovesGarlic(Thinly sliced)

£0.60

0.5cupExtra Virgin Olive Oil(Use a good quality olive oil for the best flavor.)

£1.50

0.5teaspoonRed Pepper Flakes(Adjust to your preferred level of spice.)

£0.20

0.3cupFresh Parsley(Chopped, for garnish)

£0.75

4Eggs(Large eggs)

£1.20

To tasteSalt(For seasoning pasta water and sauce)

To tasteBlack Pepper(Freshly ground, for seasoning)

0.5cupPasta Water(Reserved from cooking the spaghetti.)

Total Cost

£5.25

£1.31 per serving

Instructions

1.
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
2.
While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and lightly golden, about 3-5 minutes. Be careful not to burn the garlic.
3.
Reserve about 1/2 to 1 cup of pasta water before draining the spaghetti. Drain the spaghetti and add it to the skillet with the garlic oil. Toss to coat.
4.
Add about 1/4 cup of the reserved pasta water to the skillet and toss again. Continue adding pasta water, a little at a time, until the sauce emulsifies and coats the spaghetti evenly. Season with salt and pepper to taste.
5.
While the pasta is finishing, fry the eggs in a separate small skillet. Cook to your desired doneness, ideally with a runny yolk.
6.
Divide the spaghetti among serving plates. Top each serving with a fried egg and sprinkle with chopped fresh parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

550 kcal / 2301 kJ

Carbs

64g

25% of RDA

Fat

27g

39% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Do not overcook the garlic, as it will become bitter. Keep the heat low and stir frequently.

The pasta water is essential for creating a creamy sauce. Don't skip this step!

For a richer flavor, you can add a sprinkle of grated Parmesan cheese to the pasta before serving, but traditionally aglio e olio does not include cheese.

Adjust the amount of red pepper flakes to your preference. Start with less and add more if desired.

Cooking Equipment

Large pot

Large skillet

Small skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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